Contents
Soak the pork heart in cold water for 10 minutes. Cut off blood clots and veins, cook whole for 1,5 hours. At the beginning of cooking, it is necessary to remove the foam, change the water to fresh boiling water every half hour.
Cook pieces of pork heart for 50 minutes.
Cook the pork heart in a double boiler for 2 hours.
How to cook a pork heart
Products
Pork heart – 500 grams (1 piece)
Water – 3-4 cups, plus 3 more cups of 250 ml for water change
Salt – half a teaspoon
Lavrushka – 2-3 leaves
Black peppercorns – 5-7 peas
Preparing the heart for cooking
1. Rinse the pork heart with running water. Then pour 3-4 liters of water into a saucepan, put the heart there and leave for 10 minutes to soften the blood clots. Drain the water.
2. Cut out large vessels, remove excess fat. To speed up cooking, the heart can be cut into small pieces, but boiling whole is recommended to preserve flavor and juiciness.
How to cook a pork heart
1. Pour 3-4 glasses of water over the heart, put the saucepan on the stove. Bring the water to a boil, remove the foam formed on the surface with a slotted spoon, boil for 10 minutes and change the water to fresh boiling water.
2. To prevent the heart from sticking to the bottom or sides of the pot, turn it 3-4 times at the beginning of cooking.
3. Boil the pork heart after boiling for another 30 minutes, reducing the heat – the water should boil slightly.
4. After 30 minutes, change the water again, add spices and cook for another 20-30 minutes.
5. Salt should be added 15 minutes before the end of boiling heart, so that the heart does not become hard.
6. Strain the broth, clean the pot and heart from the remains of limescale.
How to cook a pork heart in a double boiler
1. After preliminary preparation, the heart must be cut into thin cubes.
2. Place it on the steamer wire rack in one layer. Pour water into the steamer.
3. Cook the pork heart in a double boiler for two hours.
Quick Pork Heart Salad
Products
2 servings
Pork heart – 300 grams
Korean carrots – 200 grams
Red onion – 1 small onion
Soy sauce – 1 teaspoon
Recipe
1. Boil the heart, cut into thin cubes.
2. Stir in Korean carrots.
3. Chop the onion into thin rings and add to the salad.
4. Serve the salad, garnish with soy sauce drops.
Heart salad with cheese
Pork Heart Salad Products
Boiled pork heart – one, about 200 grams
Carrots – 1 medium-sized
Onion – 1 head
Cornish – 5-6 pieces
A handful of walnuts
Hard cheese – 100 grams
Mayonnaise or sour cream for dressing
Salt and pepper to taste
Recipe
Cut the heart into strips. Grate the carrots on a coarse grater, finely chop the onion, – fry. Cut the gherkins into strips. Chop the nuts into pieces, grate the cheese. Mix everything, season with mayonnaise. You can decorate with a sprig of dill.
Cooking tips
Pork heart is a relatively inexpensive (from 250 rubles per kilogram) offal, but do not be intimidated by either its price or its classification “offal”. With a calorie content comparable to that of veal, pork heart is very useful primarily for the circulatory system, has a delicate taste and is widely used in cooking. By the way, during cooking, the pork heart is boiled down – about 400-500 grams remain, as with the purchase.
Pork heart is usually cooked for salads. – delicious, light, but very healthy dishes are obtained that can decorate any festive table and lead guests to amazement. At the same time, the pork heart in any salad will be the main ingredient, therefore, when boiling hearts in a salad, softness and the absence of pungent odors are extremely important. That is why the water is changed during cooking. By the way, the water can be boiled in advance so that, when changing the water, you do not waste time waiting for it to boil. For example, you can boil a full kettle, from which you can pour replacement water, or you can boil a pot of water separately, into which you can transfer the heart as needed.
In order to economize pig heart cooking time, after defrosting, chop it into plates, but it is best to cook in a double boiler, so that all the most delicious is not boiled into broth.
Half an hour before the end of cooking, you can add onions and carrots to the pan, roots to taste – then the heart and broth will acquire vegetable notes. Keep in mind that the heart especially “absorbs” sweetness from carrots – do not oversweeten your salad.
To prevent the pork heart from drying out after cooking, it is recommended to cool it and store it directly in the broth in which it was cooked for no more than 3 days.
On the remaining broth from the pork heart, you can cook stewed vegetables and cereals (rice, buckwheat).
Delicious facts
Boiled pork heart is included in diets as an additional remedy for low hemoglobin, nervous disorders, kidney and gallbladder diseases. Eating a pork heart in food contributes to effective recovery from serious illnesses, injuries and burns.
Pork Heart Stew Recipe
Products for the preparation of stewed pork heart:
Pork heart – 3 small hearts
Carrots – 1 large
Onion – 1 head
Processed cheese – 150 grams
Tomato Paste / Tomatoes – 2 Tbsp / 1 Large Tomato
Flour – 1 tablespoon
Salt and spices – to taste.
Recipe
Peel the onions and carrots, finely chop the onion, grate the carrots on a coarse grater. Rinse the heart, remove the film, cut into pieces. Fry the onion for 2 minutes, add the carrots, followed by the pork hearts, salt and mix. Simmer for 15 minutes, stirring occasionally. Then add flour, tomato paste / chopped tomato, spices. Add half a glass of water, simmer for 40 minutes. Add melted cheese, stir, simmer for another 20 minutes.